Cioppinio

Directions

Peel and devein raw shrimp, reserving shells.

Skin fillets, reserving skin.

Cut fillets into 1 inch cubes.

Set shrimp and fillets aside.

Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil.

Reduce heat and simmer uncovered 20 min.

Strain and reserve cooking liquid.

Discard fish trimmings.

Coat a non-aluminum dutch oven with cooking spray; add oil and place over medium-high heat until hot.

Add onion and garlic and sauté until tender.

Add bell pepper and tomatoes, basil, pepper, and red pepper flakes.

Cook 5 min.

Add wine and reserved cooking liquid; bring to a boil.

Reduce heat; simmer, uncovered, 15 min.

Add clams; cook over low heat 3 min. or until shells begin to open.

Add shrimp, fillet cubes and crabmeat.

Cook over low heat 7 min. or until fillet cubes flake easily when tested with a fork.